The hottest khanom pia (Chinese-style flaky pastry) right now has to be the salted egg lava pastry, loved for its thin pastry and oozing filling. Today we are sharing a salted egg lava pastry recipe with soft dough, plus how to make the egg yolk glaze. It is a great way to start a business and make a good profit.
As everyone knows, regular khanom pia such as mung bean, taro, durian and purple sweet potato are sold everywhere. So why not try a lava filling instead? Today MK Unigroup shows you how to make salted egg lava pastries. Let's look at the steps.
Ingredients
Salted Egg Lava Filling
- 18 cooked salted egg yolks (microwave or steam for 1 minute first)
- 250 g whipping cream
- 100 g sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tbsp salt
- 50 g custard powder
- 70 g salted butter, melted
Outer Dough
- 120 g all-purpose flour
- 80 g cake flour
- 35 g sugar
- 1/4 tbsp fine salt
- 25 g rice bran shortening
- 25 g vegetable oil
- 75 g water
Inner Dough
- 70 g all-purpose flour
- 30 g cake flour
- 20 g rice bran shortening
- 20 g vegetable oil
Egg Yolk Glaze
- 1 egg yolk
- 1/2 tsp yellow food colouring
- 1/2 tsp water
- 3 to 4 drops vegetable oil
- Toasted white sesame seeds
How to Make the Salted Egg Lava Filling
Steam or microwave the salted egg yolks until cooked and roughly mash them. Put all the filling ingredients in a blender and blend until smooth. Pour into a container, cover and freeze overnight. The next day, use an ice cream scoop to shape balls of 23 to 25 g each, about 28 to 29 balls. Return the filling balls to the freezer for another 30 minutes, then they are ready for wrapping.
How to Make the Egg Yolk Glaze
Mix the egg yolk, add the yellow food colouring, water and vegetable oil, and stir to combine.
How to Make the Pastry
- Make the outer dough: sift both flours together with the salt, and prepare a bowl for kneading.
- Stir the sugar into the water until dissolved, then put all the outer dough ingredients into the bowl and knead until smooth, soft and no longer sticky, about 25 to 30 minutes. Cover with plastic to keep the air out and rest for 30 minutes.
- Make the inner dough: sift both flours together, add the rice bran shortening and vegetable oil, and knead until it comes together into a ball. Cover with plastic and rest for 30 minutes.
- The outer dough makes the large balls and the inner dough the small ones.
- After 30 minutes, divide each dough into 10 pieces: 13 to 14 g for each inner dough ball and 35 to 36 g for each outer dough ball.
- Wrap each inner dough ball in an outer dough ball, place in a tightly sealed box and rest overnight at room temperature, without refrigerating.
- Roll the rested dough into long ovals, roll each up into a log, place in a sealed box and rest for 20 to 30 minutes.
- After 30 minutes, roll out lengthwise again and roll up tightly. Return to the sealed box and rest for 20 to 30 minutes. Then cut each piece in two and roll into rounds. Add the lava filling (roll out all the dough before wrapping, as the filling melts quickly). Arrange on a tray and bake with top and bottom heat at 190°C for about 5 to 6 minutes. Take out and brush the tops with the egg yolk glaze, then bake for a second round of about 4 to 5 minutes. Remove from the oven, leave to cool and enjoy.
